Roast Leg of Lamb with Shrewsbury Sauce

Serves 4-8
1 whole garlic bulb, plus 1 garlic clove
1 onion
A few sprigs fresh thyme or rosemary
2.2kg leg of lamb
Salt and pepper
2 tbsp. flour
450ml light fruity red wine
150ml lamb or chicken stock
3 tbsp. redcurrant jelly
1 tbsp. mild mustard
2 tbsp. lemon juice (optional)

 

 

Cut the single garlic clove in half and rub the leg of lamb all over with the cut ends, then rub the base of an ovenproof dish. Cut the garlic bulb in half. Slice the onion and place in the centre of the roasting dish with the fresh herbs and the halved garlic bulb. Place the lamb on top and season with salt and pepper. Add 150ml water to the dish. Roast in the oven (200ºC/gas mark 6) for 1 hour. Decrease the cooking time by about 15-30min if you prefer your lamb more on the pink side and increase by 15min for well done. Add a little more water if the dish dries out to prevent the juices from burning. Remove the lamb from the dish, cover loosely with foil and allow to rest while making the sauce. Spoon off any excess fat, though with spring lamb you should not have too much. Place the dish on the hob over a low heat and add the flour, stirring well to lift up any of the juices from the base of the dish. Gradually stir in the wine and stock. Add the redcurrant jelly and mustard and cook, stirring until the jelly has dissolved. Then allow to simmer for 10min, stirring occasionally. Stir in half the lemon juice if desired and season to taste, adding a little more lemon juice if required. Carve the lamb and stir any juices into the sauce before serving the sauce alongside the lamb

Other Lamb recipes include:

•Lamb steaks with savoury rhubarb compote
•Devilled lamb's kidneys
•Warm lamb and rocket salad
•Herb crusted lamb cutlets with sautéed leeks and kale
•Lamb with crispy, herby potato cubes